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I've found this recipe in the net and it was in Russian so I can't  tell where this dish is from. But once done it became one of the favorite at our kitchen. I guess cheese lovers will like it too.

Ingredients:
1.         1 liter of the whey. (Originally milk, but I love it better with the whey's sourness).
2.   1 cup of semolina.
3.   Quarter teaspoonful of black pepper.
4.   Half teaspoonful of salt.
5.   Half teaspoonful of grated nutmeg.
6.   150 g of cheese (any you prefer, I use various ones).
7.   4 eggs.
8.   Quarter cup of sunflower oil. (you can take any, I like sunflower one)

Procedure:
1.   Bring the whey to boil, add salt, pepper and nutmeg.
2.   Add while stirring semolina to make thick porridge.
3.   Take the pot off the hit and mix in the cheese (this time it's mozzarella), eggs and oil.
4.   Pour the mixture into the form.
5.   Place all into the oven and bake at 150 C for about 40 min until good crust is formed. (Originally it should be fried as cakes on a frying pan, but I'm too lazy and just slice it all after the oven).
Here we are! Want a slice of Gnozzi a la Romana? 

That looks good. I think I may try it one morning for breakfast.

FarmerJd let me know how you find it

Is seminola the same as flour or a special kind of flour? and did you mean "cup" instead of "cap"? Thanks!

Semolina is similar to polenta, but (if memory serves me correctly) is wheat not corn.  SOmeone please correct me if I am wrong.
Yes I think he means cup, as he shows him adding the semolina in a cup.

Would seminola be like cream of wheat then? I googled and saw that it was wheat but not sure what consistency. Sounded more like a wheat version of grits. I don't know what polenta is either, Tea. I have got to get out more.

Polenta is coarsley ground cornmeal.  It's used a lot in italian cooking.

Yes polenta is ground maize, and comes in different sizes, from fine to course ground.  The pic here shows fine ground.  I use it a lot in bread making, and it can also be used to thicken soups etc.
HTH

I'm so sorry! Of course I mean "cup". I must apologise for my poor English
Semolina is coarse grains of wheat Tea is right. It is not corn. This stuff is very common in Russia and I wonder if it is really rare thing in other parts of the world?

Don't worry about the english. My russian is non-existent.

I figured you meant cup but I was afraid I might be wrong since I didn't know what semolina was. Your pictures made my stomach growl!

My family uses 90% of our cheese to make cheese and cracker pie. It is a simple yet awesome recipe that only costs us the price of a box of saltine crackers and feeds the whole family. I'll post it sometime, too. I am always looking for inexpensive uses for our cheese to keep the troops motivated to help me make it!

FarmerJd Sometimes I add twice more cheese and it tastes very good
What time is it now in Alabama, why don't you sleep?

It is 11:00 pm here now. i go to bed at midnight and up at 6:00 everyday. I have a 1 month old baby that wakes me up at least twice a night. Sleep is rare these days! What time is it there?

Was early morning when I got up at 6 am Now it's 10 and a start of a busy day

Pavel this looks great I will have to try it - thank you.

As for Semolina it is a wheat flour not a corn meal. It is most commonly used to make pasta. It is yelowish but not made from corn but from wheat. You can substitute regular white flour.

Semolina tends to be a firmer silkier flour as it is what's left after white flour is made. Most grocery stores now carry small bags of Bob's Red Mill Semolina flour.

I couldn't predict this problem with semolina arrives because there is no grocery in Russia, not even a single one, that doesn't carry this stuff And a porridge made of semolina I remember as long as I remember myself
If you try polenta or regular flour, please, let me know how it was, I'm curious.